* 1 Cup Pumpkin Puree

* 1Tsp Pumpkin Pie Spice

* 1 Tsp Vanilla

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 In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and every 1-2 minutes, swirl the sugar around in the pot cook until caramelized to a golden brown.  (DO NOT touch the sugar, it will be scorching hot.) 

Next, pour the sugar into a 9 inch non-stick bake pan and swirl evenly until the bottom is coated.   Let the caramel harden and cool.  

Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish.

Next, in a large bowl, whisk the eggs.  Add the condensed milk, evaporated milk, pumpkin puree, pumpkin pie spice and the vanilla.   Whisk until well blended. 

Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Put the pan on a wire rack and cool.    Cover and refrigerate until well chilled, at least 5 hours.

To serve, run a thin sharp knife around the rim of the flan. Place a large plate on top of the flan and gently flip over so the plate is on the bottom. Gently shake the pan to loosen the flan.  Lift away the mold.   Scape away any caramel you can that is still at the bottom of the pan.